Mushroom Sauté with Herbs and Garlic
Combine 2 cups chopped mushrooms and 1 tablespoon olive oil and 1
tablespoon water or broth in a nonstick skillet. Cook, stirring,
over medium heat until the mushrooms are tender. Increase heat and
cook, stirring until they are lightly browned. Add 1 finely chopped
clove garlic, 1 tablespoon chopped parsley, and a pinch of thyme.
Cook, stirring 1 minute. Season to taste with salt and pepper.

Puréed Roasted Garlic
Separate the cloves of garlic from the head. Discard the loose
papery skins but do not peel. Place in a small shallow baking dish
and drizzle with 2 teaspoons oil. Toss to coat. Bake in a preheated
300 degrees F oven until the garlic is softened, about 45 minutes.
Cool. Cut the hard end off each clove of garlic and squeeze out the
garlic into a small bowl. Mash the garlic, add any oil or juices
left in the baking dish, and season with salt and pepper. Add a
teaspoonful to each bowl of soup at serving time.

Spicy Tomato Purée
Cook 1 slice bacon in a small nonstick skillet. Drain bacon on
paper towels, chop very fine, and set aside. Wipe skillet clean.
Add 1/2 cup chopped seeded tomato, fresh or canned, 1 teaspoon
chili powder, and a pinch of cayenne. Heat, stirring, until the
tomato cooks to a thick purée. Set aside at room
temperature. Add the bacon just before using.